These cookies are the perfect chocolate chip cookie, but in a smaller batch and a lot quicker! You can start with cold butter and there is no chilling time involved, but the results are still a perfect cookie with a soft middle and a little crisp on the edges. Some may disagree, but I love that this recipe only makes 8 cookies. Sometimes it’s nice to know you can make one batch of cookies, indulge for a night, and be done with them so the leftovers aren’t tempting you the next day. Please tell me I’m not the only one that feels this way 😉
Regardless of you how you feel about these classic (gluten free) chocolate chip cookies being in a small batch, it doesn’t make them any less delicious!
You’ll also notice the cookie uses both regular and mini sized chocolate chips so you get a piece of chocolate in every bite! I love a little sprinkle of flakey sea salt to finish these off as well.
Shop this recipe:
Cookie Scoop – this is my favorite kind of cookie scoop! I’ve had mine for a very long time!
Silicon baking mat – I NEVER EVER bake without one of these on my baking sheet. They make a huge difference and are a complete game changer.
Quick Small Batch Gluten Free Chocolate Chip Cookies
Makes 8 cookies
- 1/2 cup (1 stick) cold salted butter cut into tablespoon pieces (or dairy free butter)
- 1/3 cup +1 tablespoon brown sugar (always pack brown sugar when you measure it)
- 1/4 cup granulated white sugar
- 1 eggs
- 1 1/3 cups gluten free flour (I’ve used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or Cup 4 Cup Wholesome blend flour)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cups chocolate chips or dairy free chocolate chips (I use Ghirardelli bittersweet chips)
- 1/2 cup mini chocolate chips or dairy free mini chips
- Preheat the oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer or with a handheld mixer, beat 1/2 cup butter, 1/3 cup + 1 tablespoon packed brown sugar, and 1/4 Cup white sugar for one minute on medium speed.
- Add 1 eggs and beat on medium speed for 30 seconds. Do not overmix. There will be some lumps.
- In a medium sized mixing bowl, whisk together 1 1/3 cups gluten free flour, 1/2 teaspoon baking powder, and 1/4 teaspoon baking soda.
- With the mixer running on low speed, add the flour mixture one half at a time, mixing after each addition but do not overmix. Note: make sure after the first addition, you stop the mixer to make sure you’ve scraped the bottom of the bowl with a rubber spatula so everything gets incorporated evenly.
- With the mixer running on low speed, add 3/4 cups chocolate chips and 1/2 cup mini chocolate chips. Mix briefly. The batter is stiff so a stand mixer is best for this, but you can mix in by hand as well.
- Line a cookie sheet with a silicon baking mat or parchment paper. Using a cookie scoop, scoop the cookie dough into mounds evenly spaced on a baking sheet. Then, place another mound of cookie dough on top of the others so that they are double stacked towers of cookie dough balls. This ensures that they bake up thick and chewy but crisp on the edges.
- Place the entire cookie sheet in the freezer for 12 minutes.
- Bake for 10-13 minutes baking just until very light brown on the very edges. They will look underdone in the middle which is normal.
- Let set for 15 minutes.
Dairy free version: Make these dairy free by using dairy free butter (I recommend Earth Balance sticks) and dairy free chocolate chips.
Cookie Scoop: Use a cookie scoop to ensure evenness in size and even baking.
How many on a baking sheet: I would recommend baking these 4 per cookie sheet one sheet at a time so that the air can circulate evenly around for a better bake.
Making them special: If you would like to make these cookies look extra special, after forming into balls, press some extra chocolate chips and pecans onto the outside of the cookie ball before baking.